Mexican Wedding Cookies

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a food processor combine almond flour, salt and baking soda. Pulse in the shortening, honey and vanilla. Mix in pecans by hand.

3. 3

   Using a 1 tablespoon size ice cream scoop, scoop dough out in scant tablespoons. Use your hands to form cookies into balls, pressing very firmly. Put them onto a parchment paper lined baking sheet, leaving a little bit of space between (they won't really spread).

4. 4

   Bake at 350u00b0F for 7-10 minutes. Remove from oven and allow to cool for 20 minutes. Dip cookies into powdered coconut sugar. Serve.

* Per serving · 4 servings · Values may vary.

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